Friday, April 05, 2013

We had the first strawberry from our garden this morning. We only had one, but it was sweet and delicious and made me ready for summer. So I thought I'd make a summery dinner - and thankfully, I had some bell pepper pieces in the refrigerator from a garnish I made for Easter. And we had garden carrots and peas. Together with a jar of tomato sauce and some pasta, we had all that we needed for some Garden Pasta Primavera!

Make sure your vegetables are all cut to approximately the same size. I used what we had from the garden and in the refrigerator - you could also use corn, broccoli, asparagus or whatever vegetables you have on hand.

Add the oil to a large saucepan and heat over medium heat. Add the peppers and onions, and saute until the onions are just softened. Add the remaining vegetables. {if you are using a more delicate vegetable such as broccoli, do not add until near the end - otherwise it will lose its vibrant color and have a mushy texture}

Saute for 5 - 10 minutes, until the vegetables are softening. Add the tomato sauce, cayenne pepper and the red wine. {In general, you don't want to use a wine in your sauce that you don't want to drink!}

Simmer until the flavors have blended, about another 10 minutes.

While the sauce is simmering, prepare your pasta as directed. {I have always liked farfalle - bowties - with a Primavera sauce. I think it picks up the sauce very well. And it looks good! You can use whatever pasta is your favorite.} Drain, and put pasta in a large serving bowl.

Add the fresh herbs at the end and simmer another 2 minutes.

Pour the sauce over the drained pasta and serve hot.

This is a culinary walk through the summer garden - a delightful dinner!